Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
ower, you will have leftover cheesecake batter); wrap the bottom of
Cheesecake:
Combine 1st 3 ingredients;
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well.
Stir in ham.
Drop batter by tablespoon into deep oil heated to 375\u00b0.
Fry until golden.
Drain on paper towels.
Serve hot with Creamy Sauce.
Yields about 2 dozen.
et, about 50 minutes. Transfer cheesecake to a wire rack to
hanges to make this recipe more of a creamy cheesecake that most people
erbaked once the cheesecake cooks. Set the
ach addition to ensure a creamy batter. Slowly beat in vanilla
nd cool.
For the cheesecake: In an electric mixer with
arge bowl and mix until creamy. I mix everything by hand
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered
ake the horseradish-mustard sauce (recipe follows).
Remove the roast
he crumbs.
Empty the cheesecake filling into a large mixing
ool.
3) For the cheesecake filling, lower oven temperature to
nice and smooth and creamy. Mix in sugar and salt
nd vanilla until smooth and creamy; add eggs one at a
ith an electric mixer until creamy. Beat in egg yolks one
rust and set aside.
Cheesecake Filling.
Reduce oven to
n medium-low speed until creamy and smooth. Reduce mixer speed